Sriracha Halloumi Crunch Bowls
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This recipe was created by Plate Up.
A bright, vibrant, loaded salad featuring halloumi coated in a sticky Dr. Will’s Sriracha Hot Sauce glaze, paired with marinated kale, crunchy veggies, and juicy pomegranate seeds. Finished with the ultimate salad topper, a seriously addictive sriracha crumb. Toasted ciabatta breadcrumbs are cooked with a drizzle of Sriracha Hot Sauce for an irresistibly bold flavour boost. We love the spicy contrast of the crumb with the sweet pomegranate. This one ticks the high fibre and gut-friendly boxes too, making it the perfect fresh and flavour-packed dish for sunny summer lunches and dinners. We’re using kale here as it’s great for meal prep - it will hold up well in the fridge for 3 days. lf you’re not a fan of kale you can swap it for baby spinach, spring greens, or your fave greens.
INGREDIENTS (serves 4):
450g halloumi, sliced
½ cucumber, sliced
2 carrots,shredded
200g kale, chopped
½ lemon, juice
½ tsp smoked paprika
1 ciabatta roll, torn
4 tbsp Dr. Will’s Sriracha Hot Sauce
1 tbsp honey
400g chickpeas, drained
60g pomegranate seeds
Your preferred cooking oil/spray
Salt & pepper, to taste
METHOD:
- Slice the halloumi. Slice the cucumber and shred the carrot.
- Tear or chop any larger pieces of kale and add to a bowl. Sprinkle over your favourite olive oil, lemon juice to taste, along with the smoked paprika and a pinch of salt and pepper. Massage the kale with your fingertips - this helps it absorb the flavour and breaks it down a little so it becomes more tender and delicious!
- Tear the ciabatta roll into small pieces - you can also chop it. We like to leave some pieces bigger so you get a lovely mix of textures.
- Heat a dash of oil in a frying pan over a medium heat, add the ciabatta breadcrumbs and toast for a few minutes until starting to turn golden brown.
- Squeeze in about 1 tablespoon Dr. Will’s Sriracha Hot Sauce and mix well. Toss quickly until the crumb is crisp, spicy, and evenly coated. Tip onto a plate and set aside.
- Wipe out the same pan and add another dash of oil. Cook the halloumi over a medium high heat, when it starts to turn golden brown quickly add the rest of the Sriracha Hot Sauce and honey and mix well to coat the halloumi in that gorgeous spicy, glossy glaze. Cook for another 2 - 3 minutes.
- It's time to assemble! We love to layer the kale on the base of each bowl then top with the drained chickpeas, cucumber and carrot. Finish with the halloumi, sriracha crumb and pomegranate seeds. Then it’s time to tuck in!